Postprandial Response to Different Jams
Study of the Effects of Three Strawberry Jams, Differing in Carbohydrate and Antioxidant Content, on Postprandial Response in Healthy Subjects
Study Overview
Status
Status
Conditions
Conditions
Intervention / Treatment
Intervention / Treatment
Detailed Description
Study Design: Randomized, postprandial, crossover, double-blind intervention with three arms.
Subjects: Sixteen healthy adults
Product studied: At each arm, participants consume 60g of strawberry jam:
- High-sugar jam (traditional; HS),
- Low-sugar jam (without added-sugar; LS),
- Low-sugar jam including antioxidant extract from strawberry pulp (LSA).
Study Type
Study Type
Enrollment (Actual)
Enrollment
Phase
Phase
- Not Applicable
Contacts and Locations
Study Locations
-
-
Navarra
-
Pamplona, Navarra, Spain, 31008
- Department of Nutrition, Food Science and Physiology
-
-
Participation Criteria
Eligibility Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Description
Inclusion Criteria:
- Adult men and women
- Normal weight or overweight (BMI between 18.5 and 29.9 kg/m2)
- Age between 20 and 50 years old.
Exclusion Criteria:
- To suffer from any chronic disease related to metabolism,
- To follow concomitant medications,
- To follow slimming treatments or hormone replacement therapy,
- To have any inability to perform the follow-up,
- Smoking,
- Known food allergies,
- Pregnancy, lactation or menopause
Study Plan
How is the study designed?
Design Details
- Primary Purpose: Prevention
- Allocation: Randomized
- Interventional Model: Crossover Assignment
- Masking: Triple
Number of Arms
Arms and Interventions
Participant Group / ArmParticipant Group / Arm |
Intervention / TreatmentIntervention / Treatment |
|---|---|
|
Experimental: High Sugar (HS)
Study of the postprandial effects after consuming 60g of strawberry jam with high sugar content
|
|
|
Experimental: Low Sugar (LS)
Study of the postprandial effects after consuming 60g of strawberry jam with low sugar content
|
|
|
Experimental: Low Sugar + Antioxidant (LSA)
Study of the postprandial effects after consuming 60g of strawberry jam with low sugar content and an antioxidant extract from strawberry pulp
|
What is the study measuring?
Primary Outcome Measures
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Plasma malondialdehyde (MDA) postprandial measure
Time Frame: up to 120 minutes
|
Plasma MDA measured at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
|
up to 120 minutes
|
Secondary Outcome Measures
Secondary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
|---|---|---|
|
Serum glucose postprandial concentration
Time Frame: Baseline, 30, 60, 90 and 120 minutes
|
Serum Glucose measured at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
|
Baseline, 30, 60, 90 and 120 minutes
|
|
Serum insulin postprandial concentration
Time Frame: baseline, 30, 60, 90 and 120 minutes
|
Serum insulin measured at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
|
baseline, 30, 60, 90 and 120 minutes
|
|
HOMA insulin resistance index
Time Frame: Baseline, 30, 60, 90 and 120 minutes
|
HOMA-IR calculated at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
|
Baseline, 30, 60, 90 and 120 minutes
|
|
Serum total cholesterol postprandial concentration
Time Frame: Baseline, 30, 60, 90 and 120 minutes
|
Serum total cholesterol measured at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
|
Baseline, 30, 60, 90 and 120 minutes
|
|
Serum HDL-cholesterol postprandial concentration
Time Frame: Baseline, 30, 60, 90 and 120 minutes
|
Serum HDL-cholesterol measured at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
|
Baseline, 30, 60, 90 and 120 minutes
|
|
Serum LDL-cholesterol postprandial concentration
Time Frame: Baseline, 30, 60, 90 and 120 minutes
|
Serum LDL-cholesterol calculated at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
|
Baseline, 30, 60, 90 and 120 minutes
|
|
Serum Uric Acid postprandial concentration
Time Frame: Baseline, 30, 60, 90 and 120 minutes
|
Serum Uric Acid measured at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
|
Baseline, 30, 60, 90 and 120 minutes
|
|
Plasma Glutathione Peroxidase postprandial activity
Time Frame: Baseline, 30, 60, 90 and 120 minutes
|
Plasma Glutathione Peroxidase activity measured at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
|
Baseline, 30, 60, 90 and 120 minutes
|
|
Postprandial Plasma Total Antioxidant Capacity
Time Frame: Baseline, 30, 60, 90 and 120 minutes
|
Plasma Total Antioxidant capacity measured at baseline and each 30 minutes during 2 hours after consuming 60 g of the experimental jam
|
Baseline, 30, 60, 90 and 120 minutes
|
Collaborators and Investigators
Sponsor
Sponsor
Investigators
Investigators
- Principal Investigator: J. Alfredo Martínez, PhD, University of Navarra
- Study Chair: Marta Cuervo, PhD, University of Navarra
- Study Chair: Idoia Ibero-Baraibar, MsC, University of Navarra
Publications and helpful links
Helpful Links
Study record dates
Study Major Dates
Study Start
Study Start
Primary Completion (Actual)
Primary Completion
Study Completion (Actual)
Study Completion
Study Registration Dates
First Submitted
First Submitted
First Submitted That Met QC Criteria
First Submitted That Met QC Criteria
First Posted (Estimate)
First Posted
Study Record Updates
Last Update Posted (Estimate)
Last Update Posted
Last Update Submitted That Met QC Criteria
Last Update Submitted That Met QC Criteria
Last Verified
Last Verified
More Information
Terms related to this study
Additional Relevant MeSH Terms
Other Study ID Numbers
Other Study ID Numbers
- UNAV-078-2010
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